Pancake Vegetable Lasagna

Try this delicious pasta dish:

1. Toast the sesame seeds in a coated frying pan without fat, stirring throughout. Mix the egg, flour, milk, salt and sesame seeds into a dough. Heat the clarified butter in a frying pan with a high edge and bake 4-6 pancakes in the batter, one after the other.

(Be careful not to splatter!)

Rinse the melanzane, remove the ends and cut into cubes of about 1 cm edge length. Heat 3 tablespoons of olive oil in a frying pan and fry the melanzane in it, stirring all around. 3.

Bring the water to the boil, blanch the tomatoes with it, skin them and chop them coarsely, removing the stalks. Add the tomatoes to the melanzane form and steam for about 10 minutes. Preheat the oven to 200°C (gas mark 3). 4.

Peel the garlic clove and press it into the vegetables. Stir everything and season with salt, pepper and oregano. 5.

Rinse the mint, shake dry, pluck the leaves and cut into thin strips. Mash the feta cheese well with a fork and stir into the melanzane and tomato vegetables with the mint.

Grease a gratin dish and layer the pancakes alternately with the vegetable mixture. The last layer should be pancakes. Drizzle with the remaining olive oil and sprinkle with the Parmesan. Cook in the oven (center) for about half an hour.

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